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Close up shot to Tabbouleh Salad in the serving bowl, on the rustic table
  • 45 min.
  • 45 min.
  • 1/5

Ingredients:

Tools:

Directions:

1. Prepare the Grain:

Let’s begin preparing the Tabbouleh Salad by cooking the grain.

1.1. Cook Grain:

  • Cook the bulgur wheat or quinoa according to the package directions.
  • Once cooked, set aside to cool completely.

2. Prepare the Vegetables:

2.1. Prepare Cucumber:

  • Cut off the ends of the cucumber.
  • Cut the cucumber in half lengthwise.
  • Remove the seeds with a small spoon.
  • Cut the cucumber into strips, then dice into small pieces.
  • Place the diced cucumber in a large bowl.

2.2. Prepare Tomato:

  • Cut the tomato into quarters or sixths (depending on size).
  • Remove the seeds and juices with your fingers.
  • Dice the tomato into pieces the same size as the cucumber.
  • Add the diced tomato to the bowl with the cucumber.

2.3. Salt Vegetables:

  • Add a couple of pinches of salt to the cucumber and tomato mixture.
  • Mix well and set aside.
  • This helps draw out excess moisture.

3. Prepare the Dressing:

3.1. Mince Garlic:

  • Mince or grate the garlic into a small bowl.

3.2. Dice Onion:

  • Finely dice the half onion and add it to the bowl with the garlic.

3.3. Combine Dressing:

  • Add 3 TBSP of lemon juice and about 1/3 cup of olive oil to the onion and garlic mixture.
  • Mix well and set aside.

4. Prepare the Herbs:

4.1. Chop Herbs:

  • Place the parsley and mint in a food processor and pulse until finely chopped.
  • Alternatively, chop the herbs finely by hand.

5. Combine and Season Tabbouleh Salad:

5.1. Drain Vegetables:

  • Drain the excess liquid from the cucumber and tomato mixture.

5.2. Combine Ingredients:

  •  In a large bowl, combine the cooled bulgur wheat (or quinoa), drained vegetables, chopped herbs, and the onion-garlic dressing.

5.3. Mix and Season:

  • Mix all ingredients thoroughly.
  • Taste and adjust seasoning as needed.
  • If desired, add a little citric acid powder for extra tang (instead of adding more lemon juice).

Notes

  • Tabbouleh or tabouli is fantastic as a side or can be a nice main course with some falafel or even some grilled chicken or lamb.
  • Substitute the quinoa if you are gluten free or cannot get bulgur wheat. Or you can leave out the grains all together if you prefer.
About the Author:
ChefLynnCool Cook
# 5
  • Published Recipes: 17
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08

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